Scones are often associated with English tea and you may think they don’t have a place here in America. Or you may have tried one that was dry and lacked flavor and made you think you would leave them to our friends across “the Pond”. However, I can tell you that these cranberry/almond sourdough scones will change your mind. This quick and easy scone recipe is perfect for breakfast or dessert. So put that sourdough starter that has been sitting in your fridge to good use and make up a batch today. They are worth the time and effort!
Quick and Easy Scone Recipe: Perfect for Breakfast or Dessert!
- 4 C all-purpose flour
- ½ C granulated sugar
- 2 tsp. salt
- 1 tsp. baking soda
- 1 ½ C cold butter 3 sticks
- 6 large eggs
- 2 C dried cranberries
- 3 C sourdough starter
- 3 C powdered sugar
- 2 T butter softened
- 1 tsp. almond extract
- 5-6 T cream
- ½ C sliced almonds
- Stir together all the dry ingredients (flour, sugar, salt, and baking soda) in a large bowl.
- Cut the cold butter into small pieces. Add the butter to the flour mixture and cut it in with a pastry blender until it resembles coarse meal.
- Crack the eggs into a 4 cup measuring cup and stir gently. Add enough sourdough starter to make the mixture come to the 4 cup line and mix thoroughly.
- Pour the egg mixture in with the dry ingredients. I used the dough hook attachment on my hand mixer and beat until a soft dough formed. It will be quite sticky. Stir in the dried cranberries.
- Next, turn the dough out onto a floured board or parchment paper and knead 8-10 times. Keep your hands floured for easier handling.
- Cut the scone dough into two equal sections and form into balls
- Pat each ball into a ten inch circle on a parchment-lined cookie sheet.
- Cut each circle into 8 equal pieces with a sharp, floured knife.
- Bake at 400 degrees for 18- 20 minutes until they are golden on top.
- While the scones are baking, stir together the glaze ingredients until smooth. Spread the glaze generously on top of warm scones and sprinkle with sliced almonds.
The secret to making good scones is to use cold butter and to not overmix the dough. Also, baking the scones on a preheated baking sheet ensures even browning and helps them rise. Remember, scones are best enjoyed warm and fresh from the oven!
Play with the mix-ins! You can use this easy scone recipe as a base, but swap out the dried fruit/nuts for other mix-ins. The possibilities are endless.
There are many options for scone mix-ins, which can add flavor and texture to the finished product. Some popular mix-ins include:
- Dried fruit: such as raisins, cranberries, cherries, or blueberries
- Nuts: such as almonds, pecans, or walnuts
- Spices: such as cinnamon, nutmeg, or ginger
- Zests: such as lemon, orange, or lime
- Chocolate chips or chunks
- Cheese: such as cheddar, feta, or goat cheese
- Herbs: such as fresh basil or rosemary
- Seeds: such as sesame, sunflower, or poppy seeds
- Caramel bits or chunks
These mix-ins can be added to the dough before baking, either by folding them into the dough or by sprinkling them on top. It is important to not overdo it with the mix-ins, as too much can overpower the scone and make it difficult to shape and handle. The key is to use just enough to add flavor and texture without making the dough too heavy.